Abstract
Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydrothermal treatment time increased. In particular, the LAOS behavior of highland barley gels in strain sweep was changed from Type Ⅳ strong strain overshoot to Type Ⅰ strain thinning by hydrothermal treatment. The frequency dependence of the viscoelastic moduli (G'∝ω0.41−0.74 and G''∝·ω0.41−0.77) for hydrothermal gels was classified as an entangled network. The creep behavior fitted well with a four-element Burgers model (R2>0.93). Moreover, after 10 min treatment, hydrothermal treatment had changed the gels from elastic-dominated to viscous-dominated, and the strain-stiffening/shear-thinning properties of highland barley gels also increased.
| Original language | English |
|---|---|
| Article number | 108868 |
| Number of pages | 9 |
| Journal | LWT |
| Volume | 119 |
| DOIs | |
| Publication status | Published - Feb 2020 |
| Externally published | Yes |
Keywords
- Highland barley gels
- Hydrothermal treatment
- Linear rheological properties
- Nonlinear rheological properties
Cite this
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Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels. / Zhu, Ying-dan; Wang, Yong; Li, Dong; Wang, Li-jun.
In: LWT, Vol. 119, 108868, 02.2020.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels
AU - Zhu, Ying-dan
AU - Wang, Yong
AU - Li, Dong
AU - Wang, Li-jun
PY - 2020/2
Y1 - 2020/2
N2 - Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydrothermal treatment time increased. In particular, the LAOS behavior of highland barley gels in strain sweep was changed from Type Ⅳ strong strain overshoot to Type Ⅰ strain thinning by hydrothermal treatment. The frequency dependence of the viscoelastic moduli (G'∝ω0.41−0.74 and G''∝·ω0.41−0.77) for hydrothermal gels was classified as an entangled network. The creep behavior fitted well with a four-element Burgers model (R2>0.93). Moreover, after 10 min treatment, hydrothermal treatment had changed the gels from elastic-dominated to viscous-dominated, and the strain-stiffening/shear-thinning properties of highland barley gels also increased.
AB - Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydrothermal treatment time increased. In particular, the LAOS behavior of highland barley gels in strain sweep was changed from Type Ⅳ strong strain overshoot to Type Ⅰ strain thinning by hydrothermal treatment. The frequency dependence of the viscoelastic moduli (G'∝ω0.41−0.74 and G''∝·ω0.41−0.77) for hydrothermal gels was classified as an entangled network. The creep behavior fitted well with a four-element Burgers model (R2>0.93). Moreover, after 10 min treatment, hydrothermal treatment had changed the gels from elastic-dominated to viscous-dominated, and the strain-stiffening/shear-thinning properties of highland barley gels also increased.
KW - Highland barley gels
KW - Hydrothermal treatment
KW - Linear rheological properties
KW - Nonlinear rheological properties
UR - http://www.scopus.com/inward/record.url?scp=85077491437&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2019.108868
DO - 10.1016/j.lwt.2019.108868
M3 - Article
AN - SCOPUS:85077491437
VL - 119
JO - Lwt-Food Science and Technology
JF - Lwt-Food Science and Technology
SN - 0023-6438
M1 - 108868
ER -